Luke 1:38 – “I am the Lord’s servant,” Mary answered. “May your word to me be fulfilled.” Then the angel left her.
Family is so important to us here at krisandlarry.com. We live for each other. Every year, we go out to dinner and then drive around to look at the gingerbread houses and lights around out community. This year was no different. Get into comfy clothes. Drink some hot chocolate and drive around, singing christmas carols.
Luke 1:31 -You will be with child and give birth to a son, and you are to give him the name Jesus.
Time for a little creativity. We are using Dollar $$ store tongue depressors and twine, paint and pipe cleaners out of our craft stash. Every item that we used (minus the hot glue gun) can be picked up at a Dollar store to keep this craft inexpensive.
You will need:
6 tongue depressors
(3 whole, 3 cut in half
and one half cut again in half)
Hot Glue works best – But if not available, use school glue
Twine, scissors, 1 gold or silver pipe cleaner, sharpie marker, and paint
Assemble the Manger using 3 whole and 2 half depressors.
Add Mary and Joseph
Wrap twine around baby Jesus and glue together cradle and baby Jesus to the Manger.
Add angel to the top and create a halo with pipe cleaners.
Luke 1:28 – The angel went to her and said, “Greetings, you who are highly favored! The Lord is with you.”
Make a craft today. I love creating things… especially things with my kids.
Here is a 1 page print out of a nativity scene for you. We made this many years ago and still print it out every year for my kiddoes.
The download is free. Print on cardstock, cut out the paper dolls and tape them to popsicle sticks. (This year we are laminating ours too). This is a GREAT way for younger kids to retell the birth of Jesus through the season.
Matthew 1:23 – “The virgin will be with child and will give birth to a son, and they will call him Immanuel”—which means, “God with us.”
As Advent begins in our home for this season, so does the decorating. Today, we are hanging up decorations in my both my classroom and around the house. The goal is not to just decorate for the birth of Jesus and celebrate Him, but to also be together as a family.
We are cutting out 3-D stars to hang behind me in my classroom in Christmas paper. We have included a pattern to download above. 5 cutouts make one star. The solid lines are the cuts and the dotted lines are the folds.
We have found that HOT GLUE works best to hold these together. Be careful with those little fingers.
We chose to use a twine to tie around them to hang. You can hot glue a ribbon and make them into ornaments or you could make some and leave them in a bowl as a centerpiece.
Chocolate Peanut Butter Balls – These are a simple and easy dessert to take to a Christmas party. We normally make these and get them in the fridge and make cookies in the oven while these are chilling.
2 cups peanut butter (crunchy or creamy)
3/4 cup salted butter, softened
1/2 tsp. vanilla extract
3 3/4 cup powdered sugar
1 package of Chocolate bark or 2 cups of chocolate chips (our preference)
Mix the peanut butter, butter, and vanilla together in a large bowl. I use my kitchen aid mixer. 🙂 Mix well.
Add in the powdered sugar, a little at a time. You may need to add a bit more or a bit less powdered sugar. You have enough powdered sugar when the mixture holds together well in one giant ball in your mixing bowl.
Cover and let sit in the refrigerator for 15 minutes or until th
ey firm up.
Shape the dough into 1-inch balls. Cover and refrigerate again, for about 15 minutes.
Melt the chocolate according to the package directions.
Dip the peanut butter balls one at a time into the melted chocolate. Place the dipped peanut butter chocolate ball onto wax paper.
Let the chocolate harden.
If you are not serving right away, you can chill until ready to serve.
KrisandLarry.com presents 6 different Christmas cookies/desserts for your cookie exchanges – Chocolate topped Toffee
Another tasty treat in our house, Although we do not make it terribly often as it is very rich.
It is a GREAT gift wrapped up in a bag with a bow for a last minute gift for someone this Christmas.
1-1/4 Cups (2-1/2 sticks) butter
1-1/4 Cups granulated sugar
1/2 t pure vanilla extract
Pinch of salt (I use pink Himalayan)
2 Cups semisweet chocolate chips
Optional: 1 Cup toasted chopped almonds, pecans or peanuts (or a mixture – )
Pink Himalayan or Flaky sea salt, for garnish
Line a baking sheet with parchment paper. Do not skip this step or you will be stuck to everything!!!!
In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don’t separate, until mixture turns a medium amber and is thick, 12 to 15 minutes.
Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and salt.
Refrigerate until set, about 1 hour, then cut or break into pieces and serve.
Here is a exact copy of the recipe from the tatertotsandjello.com website…. But as you can see by my photo, I didn’t break out my icing tips. I just used a ziplock bag and clipped the corner.
1 (8oz) brick of cream cheese; room temperature
2 tbsp butter; room temperature
1 tsp peppermint extract
4 1/2 – 5 cups powdered sugar
Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
Slowly add powdered sugar 1/2 cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4 1/2 to 5 cups of powdered sugar range.
Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip 1/2-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.